Quick and Easy Sausage Rolls

This recipe for sausage rolls can be adapted to include your favourite herbs and is quick to make. Party food that everyone will enjoy could not be easier!

Christmas is great because it’s when we all make the time to get together with family and friends. We catch up on what everyone has been up to, find out what they all have planned for next year and generally have a good time. Christmas parties/breakups also tend to involve lots of yummy party food. And we can get away with eating more of the “naughty” food at this time of year because well – it’s Christmas!

Generally I try to keep an eye on the calories that I am consuming but at Christmas time you have to let your hair down a bit – right? There are two good excuses for eating yummy party food – Christmas and Birthdays! I’m sure there are some healthy party foods out there but you have to be a bit naughty every now and again – right?

Anyway enough trying to justify my Christmas over indulgences! Don’t even mention what the scales have been doing these last couple of weeks!

When I think of party food I automatically think of sausage rolls. I remember every friend’s birthday party that I went to as a kid having sausage rolls, so now they are fixed in my brain as “party food”.

I don’t mind some of the frozen ones that you can buy but some of them are down-right awful. When you want really nice sausage rolls and you have a little bit of spare time available then these homemade ones will not disappoint.

I first made these sausage rolls a few years ago and this recipe has been my go-to homemade sausage roll recipe ever since. I have slightly modified a recipe that I found in The Australian Woman’s Weekly – Best Ever Recipes cookbook.

The secret ingredient in this recipe is white bread. The bread absorbs the excess fat from the sausage mince, meaning you don’t end up with fatty greasy pastry. The bread also helps to prevent the meat from shrinking away from the inside of the pastry. So you don’t end up with big holes in your sausage rolls!

The original recipe calls for the use of standard mixed herbs but I have successfully added various combinations of my favourite dried herbs. Feel free to use what flavours you like, if you have a favourite herb mix then by all means use that! I found that the original recipe didn’t have enough herb flavour so I have used more herbs than originally suggested.

I have also added some breadcrumbs to the recipe because I felt that the mixture was too sloppy without them. I got about 40 sausage rolls from this recipe even though the original states that it makes 24. I cut them to about 2 inches long. They are great on their own or you can dip them in a tangy tomato sauce – yum!

Comments

Hi Kathee, I would suggest that you bake the sausage rolls before you freeze them and then reheat them when you need them. They would probably be best if reheated and eaten within a month or two after being frozen. I hope you enjoy them!

Hi Ellen, the sausage mince that I use is a seasoned ground beef mixture similar to what you would get inside a beef sausage. You could also use a pork sausage mince if you can’t get the beef one. I hope that helps!